Vankaya Masala koora is a dry Indian eggplant curry. It is a delicious side dish for rice and Indian flatbread. Sautéed eggplant is jazzed up with peanuts and sesame seeds powder.

Easy Dinner Dishes

Rice and flat breads are staple in Indian cuisine and are served with side dishes. Quick and easy side dishes are a boon for any day and specially on busy weekdays. One of the popular side dishes from Indian cuisines are curries. Some curries are dry and some curries are wet with lot of gravy.

Theme for this week is easy dinner dishes. Today it is vankaya masala koora, which is a dry curry and a quick side dish. The other recipe for this theme is cranberry dal. Though I served vankaya masala koora with rice, it goes well with Indian flat breads such as roti and paratha.

What is Vankaya Masala

Vankaya Masala koora is a dry, vegan eggplant curry. Eggplant is sautéed with basic Indian spices and jazzed up with peanut and sesame seed powder. With all the prep work done, cook time is less than 15 minutes and less than 30 minutes with prep work.

Which Variety of Eggplants to use?

Any Indian, Chinese, Japanese and Thai eggplants are great for this dry curry. For today’s post it is small Thai green eggplants. Depending on the variety, cook time might vary slightly.